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<blockquote data-quote="moreluck" data-source="post: 138076" data-attributes="member: 1246">Pork-Pineapple Quick Stir Fry&nbsp;Ingredients1 pound Pork Tenderloin - or boneless chops4 Green Onions 1 tablespoon Soy sauce - low sodium 3 cloves Garlic 2 teaspoons Dry Sherry 1 teaspoon Fresh Ginger 1 teaspoon White Wine vinegar Cooking Spray as required1 cup Fresh Pineapple diced&nbsp;InstructionsMix together the soy sauce, vinegar, and sherry in a large bowl. Remove all visible fat from the pork then slice across the grain into 1/4 inch slices. Place the pork in the bowl and stir to assure all pieces are wet. Set aside for at least 15 minutes while preparing the rest of the dish. &nbsp;While the pork is marinating, finely chop the garlic and ginger. Thinly slice the onions, separating the green from the white portions. Cut the pineapple into thin, (small bite-size) pieces. &nbsp;With everything prepped and at hand, heat a wok or deep frying pan (sprayed very lightly with oil) until it&#039;s not quite smoking. Quick fry the ginger in the pan followed in 1 minute by the whites of the opnions, About a minute later add the garlic. . As the garlic lightly bowns and other other items soften pull the pork from the marinade with a slotted spoon and add it to the pan. Stir this mixture gently while the pork cooks. When it&#039;s starting to turn brown around the edges of the pork, add the pineapple and reduce the heat. The pineapple will heat through and start to caramelize. That&#039;s when you serve the dish alongside (or over if you wish) hot steamed rice, garnished with the green onion slices.</blockquote>

[QUOTE="moreluck, post: 138076, member: 1246"] Pork-Pineapple Quick Stir Fry Ingredients 1 pound Pork Tenderloin - or boneless chops 4 Green Onions 1 tablespoon Soy sauce - low sodium 3 cloves Garlic 2 teaspoons Dry Sherry 1 teaspoon Fresh Ginger 1 teaspoon White Wine vinegar Cooking Spray as required 1 cup Fresh Pineapple diced Instructions Mix together the soy sauce, vinegar, and sherry in a large bowl. Remove all visible fat from the pork then slice across the grain into 1/4 inch slices. Place the pork in the bowl and stir to assure all pieces are wet. Set aside for at least 15 minutes while preparing the rest of the dish. While the pork is marinating, finely chop the garlic and ginger. Thinly slice the onions, separating the green from the white portions. Cut the pineapple into thin, (small bite-size) pieces. With everything prepped and at hand, heat a wok or deep frying pan (sprayed very lightly with oil) until it's not quite smoking. Quick fry the ginger in the pan followed in 1 minute by the whites of the opnions, About a minute later add the garlic. . As the garlic lightly bowns and other other items soften pull the pork from the marinade with a slotted spoon and add it to the pan. Stir this mixture gently while the pork cooks. When it's starting to turn brown around the edges of the pork, add the pineapple and reduce the heat. The pineapple will heat through and start to caramelize. That's when you serve the dish alongside (or over if you wish) hot steamed rice, garnished with the green onion slices. [/QUOTE]

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